Chickpeas Curry


Dive into a world of savoury delights with our “Chickpea Curry” —a vegan masterpiece that celebrates the wholesome goodness of Sunstar Chick-peas! Crafted with simplicity and heartiness in mind, this curry boasts the rich, earthy flavours of canned chickpeas, tomatoes, and a symphony of masala spice mix.

Savour the convenience of Sunstar Canned Chickpeas, our proud sponsor, elevating this dish to new heights. These chickpeas, plump and ready-to-go, infuse the curry with a delightful creaminess that perfectly complements the bold spice blend.

As the curry simmers, watch the magic unfold—the chickpeas soak up the aromatic spices, while the tomatoes add a touch of sweetness. The result? A velvety, flavour-packed curry that’s not only satisfying but also a celebration of plant-based goodness.

How to Make Chickpeas Curry

Prep Time
15 minutes

Cook Time
45 minutes



Main Ingredients
850 g (2 cans) chickpeas
2 tomatoes, diced
1 large red onion, diced
2 inches ginger, minced
6 cloves garlic, minced
1 to 3 green chillies, minced
1/2 cup water
1/2 cup coconut milk
1/2 lemon
A handful of curry leaves
A handful of coriander, chopped
A handful of mint, chopped

2 tsp coriander seeds
2 tsp cumin seeds
2 tbsp garam masala
1 tsp turmeric powder
1 tsp curry powder
1 tsp cinnamon powder
1 tsp cracked black pepper



  1. Heat up a big pan on low.
  2. Add coriander seeds and cumin seeds. Cook for about 2 minutes or until aromatic.
  3. Add curry leaves. Cook for about 20 seconds.
  4. Add red onion and a big pinch of salt. Cook until the onion is softened.
  5. Add ginger, garlic and green chillies. Saute until ingredients are aromatic.
  6. Add garam masala, turmeric powder, curry powder, cinnamon powder and cracked black pepper. Saute for about a minute. Add some water the powdered ingredients are sticking at the bottom of the pan.
  7. Add tomatoes and a pinch of salt. Cook until the tomatoes are softened.
  8. Add chickpeas, water and coconut milk. Mix until all ingredients are well mixed.
  9. Cover and simmer for 15 to 20 minutes.
  10. Add salt and sugar to taste.
  11. Turn the heat off.
  12. Add lemon juice, coriander and mint. Mix well.
  13. Good to serve with hot long-grained rice. Enjoy!